Comments on: A More Sour Sourdoughhttp://www.wildyeastblog.com/more-sour-sourdough/
Notes from my kitchen, in which I bake bread and raise a few other mattersWed, 13 Dec 2017 14:50:44 +0000hourly1https://wordpress.org/?v=4.9.1By: Kristenhttp://www.wildyeastblog.com/more-sour-sourdough/comment-page-1/#comment-931876
Sun, 20 Aug 2017 07:34:20 +0000http://www.wildyeastblog.com/?p=1601#comment-931876I was so excited to make your recipe. I halved it so I only made one round. It turned out flat like a flying saucer. Rose a bit but not much maybe 3 inches Smells delish but I definitely felt deflated in the result. Not sure how to post a picture of it on here but tried.
]]>By: Beth Carruthershttp://www.wildyeastblog.com/more-sour-sourdough/comment-page-1/#comment-930828
Mon, 07 Aug 2017 19:15:20 +0000http://www.wildyeastblog.com/?p=1601#comment-930828Hi there. First, thanks so much for this fantastic site.
I’ve been making this brilliant Norwich sourdough as my go-to ever since I found it 3 years ago.

Now, I could definitely use some help.
Until recently I have been getting reliably great results. However, recently my bread has not been rising in the oven as it should; it is increasingly rather flat, and the crumb is dense. It seems overproofed, but I have not changed a thing, following your recipe and times exactly in hopes of ensuring a return to good loaves. Well – except that I don’t have or use a mixer, but have always used the French “kneading” stretch and fold on the countertop method prior to proofing.

I have made this bread in all sorts of different locations, bringing my starter with me, and it has always been reliable in terms of outcome.

My starter yeast is now 3 year old, wild yeast only from the air here on Gabriola Island.
Is it possible that my starter is more robust as it ages? Should I try proofing for less time? It certainly seems active. I’m wondering if well water from one of the farms where I have been baking introduced different bacteria to the starter, or…? It has also been a very hot summer, although the last batch I made when things had cooled down somewhat.
You can tell I’m just reaching for reasons. Any help appreciated! I need a return to great bread! Thanks in advance.

What kind of flour are you using is it all purpose or strong bread flour?
I have never made a sourdough loaf with all purpose flour before.
I would worry that it would make the crumb too soft?
I love making sourdough bread, here in the UK we tend to only use strong bread flour in bread making.

Marian H

]]>By: Jurihttp://www.wildyeastblog.com/more-sour-sourdough/comment-page-1/#comment-884031
Fri, 11 Mar 2016 17:51:35 +0000http://www.wildyeastblog.com/?p=1601#comment-884031Just baked this loaf for the first time. My very active starter is trained on wheat/whole-weat (50/50). I didn’t bother retraining it but just fed two tablespoons of it with 120g coarsly crushed rye and 120g of my usual flour mix, adding 100% hydration. After 12 hours I had a well fermented sourdough, ready to go. I followed your rexipe, well aware of the extra amount of coarse rye I added previously. Hence I added another 8% hydration to compensate for its “thirst”. The way I normally get along well with I shaping a genarously large Boule of 2/3 of the dough quantity and three to four buns from the remainder. It worked perfectly well for this dough quantity. The loaf is one of the most beautyful breads I ever baked. Smells divine, nice thick crust and well airated crumb.
I live in Germany and the flour I get my hands on is from a little mill that sourced the bulk of the grains locally. I am happy with it since the quality is excellent and consistent. However, this recipe seems to be custom madethe perfect match for the flours they produce.